Chinese
Crackling Crispy Pork Belly
This pork belly uses the classic dry-skin, high-heat crackling method: season the meat side with five-spice and aromatics, dry the skin thoroughly, then roast in stages until the top blisters and shatters. The meat stays juicy while the skin turns glassy and crisp enough to crack under the knife.
Gluten-FreeDairy-FreeHigh ProteinLow CarbMake AheadComfort Food
At a Glance
- Time
- 2 hr 50 mins
- Serves
- 6
- Cost
- Medium
- Cuisine
- Chinese
- Dietary fit
- Gluten-Free, Dairy-Free
Instructions
- Pat the pork belly completely dry. Mix the five-spice powder, fennel, white pepper, garlic, Shaoxing wine, and 2 teaspoons salt into a paste and rub it all over the meat side, keeping the skin clean. Sprinkle the skin with the baking soda and a generous layer of salt, then set the pork belly on a rack over a tray and refrigerate it uncovered overnight or at least 6 hours so the skin dries out.
- When ready to cook, scrape off the salt and baking soda layer and pat the skin dry. Brush the skin with the rice vinegar and a little neutral oil, then roast the pork belly skin-side up at 425°F for 30 minutes. The skin should start to blister and the fat should begin rendering around the edges.
- Lower the oven to 350°F and roast for 60 to 75 minutes more, until the meat is tender when pierced. If the skin is still pale, raise the heat to 450°F for the last 10 to 15 minutes and watch closely until it turns deeply blistered and crackling.
- Let the pork rest for 15 minutes before slicing so the juices stay in the meat and the crackling stays intact. Stir the tamari with chili crisp if using, then serve the pork with scallions, cucumber, and the dipping sauce on the side.
Adaptations
Works As Written- Gluten-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Dairy-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Vegetarian: Not Vegetarian Not adaptable; this recipe is built around meat, poultry, or seafood.
How to adapt: Naturally gluten-free and dairy-free as written if you use tamari in the dipping sauce; just be disciplined about drying the skin, because moisture is what ruins the crackling.